Oven construction



Feb. 23 ,1926.

P. l. HOLLMAN OVEN CONSTRUCTIOfi Filed Sept. 28, 1925 Patented Feb. 23, 1926.

UNITED STATES PATENT OFFICE.

PETER I. HOLLMAN, OF ROCKFORD, ILLINOIS, ASSIGNOR TO GEO. D. ROPER COR-- PORA'IIO N, OF BOCKFQBD, ILLINOIS, A CORPORATION OF ILLINOIS.

OVEN CONSTRUCTION.

Application filed September To all whom it may concern:

Be. it known that I, PETER I. I-IOLLMAN, a

citizen of the United States, residing at Rockford, in the county of lVinnebago and State of Illinois, have invented certain new and useful Improvements in Oven Con,- structions, of which the following is a speciiication.

This invention relates to stoves in general and more particularly to gas ranges of the double oven type.

The principal object is to provide a gas range embodying a novel oven construction providing for the ventilation of the baking oven, the uniform heating thereof, and generally more efficient operation.

Another object is to provide an even c011- stluction facilitating the initial assembling and permitting complete disassembling by the user, of all of the even insides includ ing oven bottoms, side linings, and back,

top, and s'ideflues for cleaning and inspection, and replacement or repair.

Another object is to provide an oven construction in which all of the inside elements are securely held without the necessity of any bolting thereof, with a view to'simplicity and more economical construction aside from the advantages derived thereby of easy assembling and disassembling.

These and other objects and advantages of the invention are discussed more fully in the following specification in which reference is made to the accompanying drawing, wherein Fig. 1 is a vertical, transverse section through the double oven section of a gas range incorporating the improvements of my invention. This View is taken on the line 11 of Fig. 2;

Fig. 2 is a longitudinal, vertical section through the ovens and is taken on the line 22 of Fig. 1; and

Fig. 3 is a fragmentary, sectional detail taken on the line 3-3 of Fig. 2.

All of the sections are takenlooking in the direction of the small arrows.

The oven construction illustrated comprises ashell or acket designated generally by the reference numeral 5 comprising a cast front frame 6, sheet metal side walls 7 and 8, and top and back walls 9 and 10, respectively. Any suitable or preferred construction may be used in the shell or jacket. The front frame 6 provides jambs 28, 1925. Serial No. 59,035.

for-a baking oven door 11 and a broiler oven door 12, in the usual manner. Referring to the parts in a general way, for the present, the oven insides consist of a baking oven bottom 13 and'a broiler oven bottom 14 supported,respectively, by side linings 15 and 16 at opposite sides, and at the front by the frame 6. The back flue 17 supports a top fine 18 at its inner end, the latter being supported at opposite sides by side flues 19. The flues 19 are in the nature of false flues inasmuch as they actually constitute insulating walls, as will presently appear. The construction thus far described provides a baking oven 20 and a broiler oven 21. In the broiler oven is mounted an oven burner 22 supported from the sides of the oven in any suitable or preferred manner such, for are ample, as by means of a bracket 23 at one side of the oven and by bearing in openings in the side wall 7 and side flue 19, as appears at 24. Oven racks or trays may be mounted in both of the ovens 011 the ledges 25 provided on the side linings 15 and 16, in the usual manner. 1

The baking oven bottom 13 provides a flue duct 26 by virtue of a spaced bottom wall 27. The flue duct 26 communicates at its forward end with the baking oven 20 through a series of ports 28. It is also in communication with the flue duct 29 of the back flue 17 through a series of ports 30 provided in the wall of the back flue 17. The fine duct 29 is closed at its upper end by a wall 31 extending crosswise of the ovens above the openings 30 and serving as a spacing medium for the back flue 17. The flue 17, it will be noted, is supported at its bottom end on a bracket 32, spot-welded or otherwise suitably secured to the back wall 10 of the oven shell. The top flue 18 has openings 33 at the inner end of the baking oven 20 communicating with a line duct 31 which, in turn, communicates with a stack vent 35 provided in the back wall 10 leading into a neck 36 having the usual. flue collar 3'7 thereon. From the description thus far, it will appear that fresh, clean air enters from beneath the ovens through the duct 29 and the duct 26 into the baking oven 20 at the front end thereof. In the course oi its passage up to the openings 28 and particularly while passing through the duct 26, the fresh air is intensely heated and thereby purified. On entering the oven, it tends to rise naturally and circulates about the baking and roasting dishes on the racks in the oven 20. The circulation is of the utmost importance in preserving the quality of the food and preventing a shrinkage thereof, as experiment has shown that foods prepared in this type of oven lose less in weight and retain to a much greater degree their natural flavors than if prepared in any other type of oven. This is due entirely to the'circulation of fresh, hot air instead of relying upon dry radiated heat that is used in unventilated ovens. The course of the fresh air is indicated by the long, wavy arrows and is shown more, the oven operates more economically by the present method since practically all of the heat generated at the burners is utilized'and very little heat is lost in radiation. Aside'from the heat absorbed while passing directly over the oven burners 22 in the flue 26, the entering air absorbs practically all of the heat which would otherwise be radiated from the rear wall of the broiler when it passes through the duct 29. This extra heat, which was otherwise entirely wasted,

brings up the efliciency of the oven an appreciable degree.

The products of combustion from the burners 22 take the course indicated by the short arrows in the drawing. They come first into contact with the fined oven bottom 13 and are deflected and pass upwardly around the sides of the oven 20 through ducts 38 provided behind the side linings 15. The latterare spaced from the side flues 19 by channel-shaped members 39 spot welded or otherwise suitably secured to the side linings; liresh oxygen-laden air for the burners is supplied through ducts 40 provided behind the side linings 16 in the broiler oven 21. The side linings 16 are also kept spaced from the side flues 19 by channel shaped spacers 39 spot-welded or otherwise suitably secured thereto. The form of these spacers is shown in Fig. 3. The combustion products leave the ducts 38 through a series of openings 41 provided in the top flue 18 leading into a duct 42 provided by a spaced wall 43 on the inside wall of the flue 18. The wall 43 is spaced from the top wall 9 of the oven shell by angular brackets 44,'spot-welded or otherwise suitably secured to the top of the wall 48. The wall maximum degree before the waste products of combustion are expelled through the vent 35 and that the heating is, furthermore, substantially uniform. In passing around the sides of the oven, the combustion products being in direct contact with the side linings l5, communicate approximately as 'much heat to these walls as is given to the oven bottom 13. In earlier types of stoves, the

oven bottom was usually the hottest part of the oven due to its proximity with the burners. In the present case, however, the

incoming fresh air absorbs a certain por tion of the heat and the oven bottom is substantially at the sam v sides of the oven. On entering the flueduct 42, the combustion products are conducted entirely to the front-cot the oven before they are allowed to escape by passing reaiwvardly the length of the oven and through the vent- 85. Theindirect passage of the products ali'ords an opportunity for the oven; to absorb a further considerableportion oi the heat therefrom and the top is maintained at about the same temperature as the sides and bottom of the oven. The waste products 01 combustion, it will be seen, are carried away by the same induced draft as the circulating fresh air that passes through the oven. There isno opportunity for'an entry of combustion products into the oven since the place where the fresh air is allowed to escape from the oven is situated, as described, at a point where there is an induced draft tending to carry away the combustion products. l

The oven is constructed with a view, first of all, to ease in assembling and, furthermore, with a view "to enabling the user to dismantle the oven insides without series diliiculty for the purpose of cleaning and inspection, and replacement or repair. F or this reason, the inside elements provide mutua-l support for one another without the intermediary of bolts or screws. For example, the baking oven bottom 13 is supported on ledges 4'? provided at the bottom of the side linings 15. In a similar manner, the broiler oven bottom 14 is carried on ledges 48 on the side linings 1 6. The side linings 15 are, in turn, supported by the. front frame 6 and at their inner ends on struck up eyebrows 49 provided on the wall of. the back fine 17. The. shoulders or ledges provided by the eyebrows 49 are in the form 01 can-1 surfaces, as appears in Fig. l, which temperature as the oven.

serve to wedge the linings 15 into tight contact at their inner ends with the top fine 18, when the linings are inserted in the oven. Thus the linings are engaged at their outer end at the front of the oven and swung into place laterally when the cam projections provided at 19 serve to draw the same up into snug contact with the top flue and thus seal the oven against the possibility of waste products of combustion. contaminating the Thebottom side linings 16 are supported, as most clearly appears in Fig. 2, at the frontby the frame 6 and at the back by a ledge 50 provided on the back flue 17. It will appear thus far that the oven bottoms 13 and 1st are first removable and then the side linings 15 and 16. After the side linings are removed, the back fine 17 is removable. This, in turn, holds the side lines 19 in place so that the side fines 19 are next removable. There then remains the top fine 18 which, as previously stated, is normally supported by the back fine 17 and the side fines 19. The top flue is, of course, free the moment the side fines are removed and will drop down and may be taken from the oven. It will be noted that the back and ide flues are provided in one piece from assembling and disassembling.

I claim: 1. In an oven construction, the combination of a closed oven space, burners therebe neath, flue ducts for conducting the products of combustion around the sides of the oven space out of communication with said space, top flue ducts for receiving said combustion products for passage back and forth for indirect discharge thereof, a stack vent for the ultimate discharge of said combustion products, afresh air flue duct for said 0ven, inlets for the fresh air at the bottom of the oven atone side thereof, and outlets for the air at the top of the oven at the opposite side thereof from the inlets, said outlets leading in common with the top flue ducts for waste combustion products to said stack vent.

2. In an oven construction, the combination of a closed oven space, means for heating the same, means for conducting fresh air to said oven for entry at the bottom thereof at one side and discharge therefrom at the topthereof at the opposite side from the inlets, and separate means for conducting the products of combustion from said heating means about said oven space.

3. In an oven construction, the combinatien of a closed oven space, a fined oven bottom, oven burners beneath said oven space, and means for conducting fresh air to said even through said fined oven bottom ever the burners therebeneath to the front end of the oven and for discharging said fresh air at the top of the oven at the back end thereof.

1. In an oven construction, the combination of a closed oven space an oven burner therefor, flue ducts for conducting the products of comlmstion from said lnlrners about said even, a stack vent providing a source of induced draft for the ultimate discharge of said combustion products, and means for conducting fresh air to the bottom of said oven at one side thereof and for discharging the air at the top of said oven at the opposite side thereof, the discharge point being situated adjacent said stack vent.

In an oven construction, the combination of a closed oven space, an oven burner therefor, lineducts for conducting the products of combustion from said burner about said oven, a stack vent at the back and upper end of said oven providing a source of induced draft for the ultimate discharge of said coinlmstion products, and means for conducting fresh air from the back of said even space to the front thereof over said burner to enter the oven at the bottom and front end thereof and for dis charging the same at the back and upper end thereof, the discharge point being adjacent the stack vent.

6. In an oven construction, the con1bination of a closed oven space, a burner therebeneath, flue ducts for conducting the products of comlmstion about said oven space, a stack vent for the ultimate discharge of said combustion products, and means for cc ducting fresh air from one end of the oven to the opposite end across the bottom over the burners to enter the oven at one end at the bottom thereof and for discharging said air at the top at the opposite end of said even whereby to induce a diagonal ventilating current from one end at the bottom to the opposite end at the top, the discharge point for the exhausting of the air co1n municating with said stack vent.

7. In an oven construction, the combination of a closed baking oven space, a broiler oven space therebeneath, an oven burner in the last-mentioned space beneath said baking oven, flue ducts for conducting the products of combustion from said burners about said baking oven Space, a stack vent for the ultimate discharge of said combustion products, and means for conducting fresh air across the back wall of said broiler oven space and forwardly across the bottom of said baking even over said oven burner for entry into said oven at the front end and bottom thereof and for discharging the same from said oven at the back end and top thereof, the discharge communicating with said stack vent.

8. In an oven construction, the combination of a closed baking oven space, a broiler oven space therebeneath, a burner in said broiler oven space beneath said baking oven space, flue ducts for conducting the products of combustion from said burner around the sides of said baking oven space, top flue ducts for conducting the combustion proclucts the length of the oven space in reverse directions, a stack vent at the back and upper end of said oven for the ultimate discharge of said combustion products, a flue duct extending across the back of said broiler oven space for conducting fresh air from beneath said oven space to the top thereof, and a communicating flue duct extending acr es the bottom of the baking oven space for further conducting the fresh air from the back to the front of said ovens over said burner for discharge into said baking oven atthe bottom and front end thereof, said. fresh air being discharged from said baking oven at the top and back end thereof into said stack vent.

9. In an oven construction, a shell com- )risin enclosin Walls and a front frame )rovidin an oven door 'amb an oven botl r: 7

tom, side linings supportlngthe same, a back flue, said back flue and front frame serving to support said side linings, said fines held in place by said back fine, and a top flue supported by said back and side fines.

10. In an oven construction, a shell comprising top, back, and side Walls and a frontframe providing door jambs for baking and broiler ovens, oven bottoms for the baking and broiler ovens, side linlngs for supporting the same 111 said baking and broiler ovens, a back flue extending the combined height of said ovens, said back flue and front frame serving to support said side linings, side flues extending the combined height of said ovens and held in place by said back flue, and a top flue supported by saidback and side fines.

11. In an oven construction, an oven shell comprising top,back, and side Walls, and a front frame providing an oven door jamb, top, back, and side fines in said oven, a removable oven bottom and a pair of removable side linings for supporting the same, said side linings being supported at their inner ends on embossed cam-shaped ledges provided on said back flue arranged for wedging said side linings into snug contact at the top end thereof With said top flue.

12. In an oven construction, the combination of a shell comprising top, back, and side Walls and a front frame'for providing oven door mountings, a back flue in said oven open at the bottom thereof, a flued oven bottom open at its inner end to communicate with said back flue, said back flue having openings in the Wall thereof to register with said fined oven bottom, and said oven bottom having openings at its forward end cominunicating with the baking oven at the bottom and front end thereof, a top flue having an opening at the inner end thereof oomn'iunicating With the baking oven at the top and back end thereof, and a stack vent communicating With said top flue.

In Witness of the foregoing I affix my signature.

PETER r. HOLLMAN.

Certificate of Correction.

in Letters Patent N ation of Peter I. H011 ven Constructio as follows: ge 4, line 28, claim 9, f

It is hereby certified that l 26, upon the applic lmprovelnent in O req iiring correction semous; pa

0. 1,573,941, granted Feb man, of Rockford, Illinoi 11s, errors appear in th Page 2, line 114, for th ruary 23, s, for an e printed specification e Word series read or the Word said, second occurrence, read side' and that the said Letters Patent should be read with these 00 the same may conform to the rrections therein that atent Office.

iecord of the case in the P Signed and sealed this 23d day of March, A. D. 192

[SEAL] M. J. MOORE, 

